In my continued quest to find a low-carb solution for Mexican food I recreated my favorite taco filling – carnitas. You can fill your taco shells with this, but for a lower carb more healthy approach, fill your lettuce wraps with carnitas, or throw it on a bed of lettuce for a carnitas taco salad. It’s also mouth-watering all by itself.
One of the keys to this recipe is cutting the roast into thick chunks and browning each seasoned side.
Once you’ve brown the pork roast there will be some flavor enhancing brown bits still stuck to the pan. Pouring the broth over the pan while it’s still hot will “deglaze” the pan, pull up the brown bits to make a flavorful sauce for you the carnitas.
Once the pork is browned, pan is deglazed, place in your crock pot with the remaining ingredients and cook on High for 3-4 hours or Low for 7-9 hours.
Next pull the pork apart with two forks instead of cutting.
Blend the leftover sauce in the crock pot with an immersion blender until it’s a smooth liquid then poor over pulled pork inside of an oven safe dish.
After cooking the sauce into the pork on a low oven heat you’re left with a very flavorful carnitas.
- 1 (3-4) lb lean boneless pork roast cut into chunks
- 2 tablespoons of oil (olive, canola, or coconut)
- 1 teaspoon of Celtic Sea Salt
- 1 teaspoon of ground black pepper
- 2 teaspoons of cumin powder
- 1 cup chicken broth
- 3-4 cloves garlic, minced
- 1 large onion diced
- 2 cups of organic salsa verde
- Rinse pork roast with lukewarm water then pat dry.
- Cut into large chunks.
- Season with salt and pepper on each side and place in pan drizzed with oil on medium heat.
- Brown each side and then place into crock pot.
- Deglaze pan with chicken broth and scrape up the brown bits from the pan.
- Pour the deglazed chicken broth over the pork pieces in the crock pot.
- Add the remaining ingredients to the crock pot and mix enough to cover the pork.
- Cook in crock pot on High for 3-4 hours or on Low 7-9 hours until cooked through.
- When pork has completely cooked, preheat oven to 300 degrees Fahrenheit.
- Pull pork a part with two forks and then add to an oven safe shallow dish.
- Blend the remaining sauce in the crock pot with an immersion blender or pour into a blender or food processor and blend until it’s not so chunky.
- Pour the sauce over the pulled pork conservatively so that it’s not drowning in sauce, but moist.
- Place in the oven and cook for 30 minutes so that the pork becomes crispy on top.
- Stir the pork and return to the oven for 20-30 minutes to cook. Keep repeating this process until most of the sauce has cooked into the pork.